Search Bread + Butter

Wednesday, April 1, 2009

People have the tendency to press down on the meat when grilling. Maybe it's to help cook it faster? It definitely is not. I've seen people (using an outdoor grill) press down on the meat with such force that it could literally fall through grill and onto the coals under it. Even with indoor grills and pans.

Don't press down on it. By doing that, you're squeezing out the luscious juices and moisture of the meat. That'll leave you with a bland and dry burger. You do want a tender and juicy, right?

After the patties have been cooked, let then rest for a few minutes to let the juices redistribute. The same goes for roasts. Cutting into them too soon will let them dry out. This will give you time to prepare the bun and condiments.

When you bite into the finished product, you'll have a moist, tender and flavorful burger.

Dear Jenn!I totally agree!Actually, people prees hamburgers first because they are in a hurry (never a good idea9 and because they want their burgers "flat" to insert between bread slices.What I personally do is to first fry them on a hot fire 30 seconds on each side, flambe them with whisky (yes, whisky!), lower the fire and cover with a lid and cook until juices seep out.Or roll them in flower, fry them on hot fire on both side for 30 seconds and then cook them in the oven!A lot healthier!Cheers,Robert-Gilles